Cookies Policy
X
Cookie Policy

This site uses cookies. By continuing to browse the site you are agreeing to our use of cookies.

I accept this policy

Find out more here

THE EFFECT OF COOKING ON CARAPACE LENGTH OF SOUTHERN ROCK LOBSTER, JASUS EDWARDSII (HUTTON, 1875) (DECAPODA, PALINURIDAE)

No metrics data to plot.
The attempt to load metrics for this article has failed.
The attempt to plot a graph for these metrics has failed.
MyBook is a cheap paperback edition of the original book and will be sold at uniform, low price.

Buy this article

Price:
$30.00+ Tax (if applicable)
Add to Favorites

image of Crustaceana

In several Australian states, the claimed potential for shrinkage of rock lobsters during cooking is a problem for enforcement of rock lobster fisheries regulations based on a minimum legal size. In Tasmania, uncertainty about the potential for shrinkage of rock lobster (Jasus edwardsii) regularly prevents prosecution. We tested the potential for shrinkage of rock lobsters by cooking 21 animals under typical industry protocols. Cooking had no statistically detectable effect on carapace length.

Dans plusieurs états australiens, la potentiel de rétraction des langoustes à la cuisson, avancé dans les revendications, constitue un problème pour faire respecter la législation de la pêche de la langouste fondée sur une taille légale minimale. En Tasmanie, l'incertitude sur la rétraction de taille de la langouste (Jasus edwardsii) est un obstacle régulier aux poursuites judiciaires. Nous avons testé le potentiel de rétraction des langoustes chez 21 animaux soumis à la cuisson suivant les protocoles utilisés dans l'industrie. La cuisson n'a eu aucun effet statistiquement décelable sur la longueur de la carapace.

Loading

Article metrics loading...

/content/journals/10.1163/15685400151067173
2001-02-01
2015-05-23

Affiliations: 1: Tasmanian Aquaculture and Fisheries Institute, G.P.O. Box 252-49, Hobart 7001, Tasmania, Australia

Sign-in

Can't access your account?
  • Tools

  • Add to Favorites
  • Printable version
  • Email this page
  • Subscribe to email alerts
  • Get permissions
  • Recommend to your library

    You must fill out fields marked with: *

    Librarian details
    Name:*
    Email:*
    Your details
    Name:*
    Email:*
    Department:*
    Why are you recommending this title?
    Select reason:
     
     
     
     
    Other:
     
    Crustaceana — Recommend this title to your library

    Thank you

    Your recommendation has been sent to your librarian.

  • Export citations
  • Key

  • Full access
  • Open Access
  • Partial/No accessInformation